Beet, Orange and Walnut Salad
Makes 4-6 servings
2 large red beets
2 oranges, peeled and segmented
1 tablespoon orange juice reserved from the oranges
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted chopped walnuts
2 tablespoons thinly sliced fresh basil
Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends of beets. Center one beet on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and medium spiralizing blade and position at end of beet. Position bowl below beet to catch peel and spiralized beets. Turn stand mixer to speed 6 and process until blade reaches end of beet. Repeat with remaining beets. Cut spirals to desired length.
Place spiralized beets in a bowl of cold water. Let soak 30 minutes, changing the water 2-3 times to reduce amount beets bleed onto other ingredients. Drain beets and place in a large bowl.
To make dressing, combine orange juice, vinegar, salt and pepper in a small bowl. Whisk in olive oil. Toss half the dressing with the beets. Add orange segments, Gorgonzola, walnuts and half the basil. Toss gently. Add more dressing as needed. Sprinkle with remaining basil.
Divide salad onto 4 to 6 plates and serve.
NOTE: to toast walnuts, heat in a dry skillet over medium heat, stirring frequently for about 5 minutes, or until toasted and fragrant.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*